This creamy broccoli cheddar potato soup is like a warm hug in a bowl! Made with tender potatoes, fresh broccoli, and gooey cheese, it’s perfect for chilly days.
I love how easy it is to toss everything in the crock pot and let it cook. Just come home to the wonderful smell and a cozy meal waiting for you—no fuss, just yum! 🥔💚
Key Ingredients & Substitutions
Potatoes: I like to use russet or Yukon gold potatoes for their creamy texture when cooked. You can replace them with sweet potatoes for a slightly different flavor.
Broccoli: Fresh broccoli gives the best taste and texture, but frozen broccoli works too, just allow it to thaw before adding it to the pot.
Cheddar Cheese: I enjoy a mix of sharp and mild cheddar for depth in flavor. If you’re looking for a lighter option, you could use reduced-fat cheese or a dairy-free alternative like nutritional yeast for flavor.
Half-and-Half: If you’re avoiding dairy, coconut milk or almond milk can be good substitutes, but they may change the flavor slightly. Make sure to choose unsweetened varieties!
Butter: If you want to make the soup dairy-free, you can swap butter for olive oil or a dairy-free butter option.
How Can I Make the Soup Creamy Without Overcooking It?
The key to a creamy texture lies in the cooking method and the way you blend the soup. Be careful not to overcook the potatoes and broccoli, as they can become mushy.
- Cook your vegetables in the broth until just tender, which usually takes about 6-7 hours on low heat.
- When blending, leave some chunks for that hearty texture. An immersion blender works great for this!
- Thickening your soup with a butter-flour mix gives it that rich, creamy texture without losing the vegetable goodness.
Creamy Crock Pot Broccoli Cheddar Potato Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 3 cups fresh broccoli florets (or frozen, thawed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
For the Creamy Mixture:
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 cup half-and-half or heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
Seasoning and Garnish:
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme (optional)
- 1/2 teaspoon smoked paprika (optional)
- Chopped chives or green onions, for garnish
How Much Time Will You Need?
This creamy soup takes about 15 minutes to prepare initially, and then you’ll let it cook in the crock pot for 6-7 hours on low or 3-4 hours on high. Just set it and forget it until it’s time to enjoy a comforting bowl of soup!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by placing the diced potatoes, chopped onion, minced garlic, and broccoli florets into your crock pot. It’s like creating a colorful veggie masterpiece!
2. Add the Broth and Seasonings:
Pour the chicken or vegetable broth over the vegetables. Season with thyme, smoked paprika (if you’re feeling adventurous), salt, and pepper. It’s time to pack in those flavors!
3. Cook It Up:
Cover the crock pot and let it work its magic. Cook on low for 6-7 hours or on high for 3-4 hours. You want those potatoes and broccoli to be nice and tender.
4. Make It Creamy:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it’s lightly golden and bubbly. This is your thickening base!
5. Add Creaminess:
Gradually whisk in the half-and-half or heavy cream, stirring until smooth and thickened (about 3-5 minutes). This is where the magic happens!
6. Blend It Up:
Once the veggies are cooked, grab an immersion blender and partially puree the soup right in the crock pot. You can also transfer half the soup to a blender and then mix it back in. This gives it a lovely texture!
7. Cheese Please!
Stir that creamy mixture into the crock pot, and then gradually add the shredded cheddar cheese while stirring. Keep stirring until it all melts together into a deliciously creamy soup.
8. Taste Test:
Give your soup a taste and adjust the seasoning with extra salt or pepper if needed. You want it just right!
9. Final Touches:
Heat the soup on low for another 10-15 minutes to make sure everything melds beautifully together.
10. Serve and Enjoy:
Ladle the warm soup into bowls and garnish with chives or green onions. Serve it with crusty bread or crackers for a complete meal. Cozy up and enjoy your delicious creation!
Happy cooking!
FAQ for Creamy Crock Pot Broccoli Cheddar Potato Soup
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli is a great substitute; just make sure to thaw it beforehand. Add it in during the last hour of cooking for the best texture and flavor.
What Can I Use Instead of Half-and-Half?
If you’re looking for a dairy-free option, try using unsweetened almond milk or coconut milk. For a richer taste, you can also use whole milk or heavy cream, depending on your preference!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat or microwave until heated through, adding a splash of broth or cream if it thickens too much.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup and store it in the fridge before cooking. Just follow the steps up to adding the broth, then store it. When ready, just place it in the crock pot and cook as directed!
